Lamb And Eggplant Biryani

This fuss-free lamb and eggplant biryani is ready in 30 minutes, perfect for school-night dinners.

The ingredient of Lamb And Eggplant Biryani

• 80g 1 3 cup korma curry paste plus 1 tbs extra
• 1 tablespoon natural yoghurt plus extra to serve
• 500g lamb leg steaks
• 2 tablespoons vegetable oil
• 1 brown onion sliced
• 1 eggplant cut into 2cm pieces
• 250g 1 1 4 cups brown basmati rice
• 500ml 2 cups massel vegetable liquid stock warmed
• 400g can chickpeas rinsed drained
• 200g green beans blanched cut into thirds
• roasted cashews to serve
• fresh coriander sprigs to serve

The Instruction of lamb and eggplant biryani

• combine the extra 1 tbs curry paste and the yoghurt in a bowl add the lamb and toss to combine set aside
• heat 1 1 2 tbs oil in a large frying pan over medium high heat cook the onion and eggplant stirring occasionally for 5 minutes or until lightly caramelised stir in the rice curry paste stock and chickpeas bring to the boil reduce the heat to low cover and cook for 15 minutes or until liquid is absorbed and the rice is cooked remove from the heat and set aside covered for 5 minutes
• meanwhile heat the remaining 2 tsp oil in a separate frying pan over medium heat cook the lamb for 2 3 minutes each side or until browned and cooked to your liking transfer to a plate cover with foil and set aside for 5 minutes to rest slice
• fluff the rice mixture with a fork stir in the beans and lamb divide among serving plates top with the extra yoghurt cashews and coriander

Nutritions of Lamb And Eggplant Biryani

calories: 713 654 calories
calories: 27 grams fat
calories: 7 grams saturated fat
calories: 27 grams carbohydrates
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calories: 42 grams protein
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